Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1 lb Bulk pork sausage
- 1 lb Bulk italian sausage
- 1 med Green pepper, minced
- 1 c. Fresh mushrooms, sliced
- 1/2 c. Minced onion
- 2 1/2 c. Onion and garlic croutons
- 8 x Large eggs
- 1 1/2 c. Lowfat milk
- 1 c. Shredded mozzarella cheese
- 1 c. Shredded cheddar cheese
- 3 x Roma tomatoes, thinly sliced
- 1/2 c. Shredded parmesan cheese
Direcciones
- In a large skillet, cook sausage, green pepper, mushrooms and onion till meat is browned and vegetables are tender; drain. Place croutons in a greased 13-in. x 9-in. x 2-in. baking dish; top with sausage mix. Beat Large eggs and lowfat milk; pour over sausage. Cover and refrigeratefor 8 hrs or possibly overnight.
- Remove from refrigerator 30 min before baking. Bake, uncovered, at 300 for 1 hour. Sprinkle with the mozzarella and cheddar cheeses. Place tomatoes over top; sprinkle with parmesan cheese. Bake 20 min longer or possibly till a knife inserted near the center comes out clean. Let stand 5 min before cutting.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 12 servings | |
| Calories 406 | |
| Calories from Fat 282 | 69% |
| Total Fat 31.45g | 39% |
| Saturated Fat 12.41g | 50% |
| Trans Fat 0.08g | |
| Cholesterol 214mg | 71% |
| Sodium 744mg | 31% |
| Potassium 419mg | 12% |
| Total Carbs 7.09g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 4.13g | 3% |
| Protein 23.07g | 37% |
